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Slow-Cooker Queso Blanco Dip

  • Original Pretzel Crisps®
  • 8 Ounces Cream Cheese
  • 1 Pound Pepper Jack Cheese, Small Dice
  • 1/2 Pound White American Cheese
  • 2 4-ounce Cans Diced Green Chilies
  • 2 Medium Jalapeños, Minced
  • 1/2 Cup Milk, As Needed
  • 1 Green Onion, Sliced (Garnish)
  • 2 Tablespoons Chopped Fresh Cilantro (Garnish)
  • 1. Into the bowl of a 3-quart slow cooker, add the cream cheese, pepper jack cheese, white American cheese, green chilies and jalapeños. Heat on high for 1-½ to 2 hours, or until melted and smooth, stirring occasionally. Add the milk, as needed, to reach your desired consistency.
  • 2. When dip has finished cooking, turn the slow cooker heat to warm and garnish with the green onion and cilantro. Scoop with Original Pretzel Crisps®!